Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1887-04-06
HOUSE WIFELY MATTERS.
RAKED EGGq

BAKED EGGS.
Put tablespoonful of butter in O.
pie-plate, and set in the oven until it
melts and begins to smoke. Take it
to the table and break six eggs one
by one into q cup, pouring each in
turn into the melted butter carefully.
Sprinkle with pepper and salt, put
tiny bit of butter on each and set in
the oven to bake until the eggs are
fset," that is, when the whites are
firm and the yolks skinned over, but
not hard. Four minutes Iii q quick
oven should do this. Send to table
at once. II you have q few spoonfuls
OF nice chicken gravy you can strain
and use it instead of butter.
POTATOES A LA ROYAL.
One pint of hot, boiled potatoes, O.
generous half cupful of cream or milk,
two tablespoonful of butter, the
whites OF four eggs and the yolk of
one, salt and pepper to taste. Beat
the potato very light and fine. Add
the seasoning, milk and butter, and
lastly the whites of the eggs beaten to
g. stiff froth. Turn into a buttered
escalop dish. Smooth with knife,
and brush over with the yolk of the
egg, which has been well beaten.
Brown quickly and serve. It will take
ten minutes to brown. The dish in
which it is baked should hold little
more than quart.
FRIED SWEETBREADS.
SWeetbreads should be laid in warm
water with pinch of salt in it, for
half an hour, to make them white.
Put them into cold water and let
them remain over the fire until they
have boiled ten minutes. Cut them
into slices, brush them with an egg
and sprinkle over with bread crumbs.
Fry them in butter. Each sweet
bread will require an ounce of butter.
Serve dry, or with g. rich gravy, as for
g. fowl.
CUP CAKE.
Two eggs, two cupfuls sugar, one
half cupful butter, beat smooth, add
two scant cupfuls rich milk and five
cupfuls OF Hour with four teaspoon
fuls baking powder, flavor with lemon
and pour half of it into square loaf
tin; have three tablespoons OF melted
chocolate ready and stir it in streaks
through the remaining batter; pour
into q corresponding form and bake
slowly thirty minutes for marble
cake.
SOFT CORN BREAD.
A heaping pint of good, fresh corn
meal, piece of lard size of small egg,
half teaspoonful of soda, buttermilk
to make thick batter, one teaspoon
full OF sugar, salt to taste; beat two
eggs till very light; stir into the bat
ter. Then from boiling teakettle
pour in water till batter is very thin.
Bake in earthenware and serve in
same dish with spoon.
CHICKEN PIE CRUST.
One egg, six tablespoonfuls ofmelted
butter, one cup of sweet milk, two
cups of flour, three teaspoonfuls of
baking powder. This makes just
enough for pie made of one chicken.
After the chicken is cooked, put it,
with gravy slightly thickened, into an
earthen baking dish, stir the ingredi-
ents mentioned above together, and
spread over the chicken.
GREASE SPOTS.
Equal parts of strong ammonia wa
ter, ether and alcohol form valua-
BILE cleaning compound. Pass a piece
OF blotting paper under the grease
spot, moisten sponge first with wa
ter, to render it greedy" then with
the mixture, and rub with it thespot.
In q moment it is dissolved, saponi-
fed and absorbed by the sponge and
blotter.
APPLE FRITTERs.
Beat three eggs very light. add one
quart of sweet milk, stir in enough
-four to make a thin batter, and add
q little salt; pare, core and slice thin
nearly one quart of tart apples, and
stir them into the batter. Fry in
boiling lard. Drop them from g. large
spoon.